Baby and toddler recipes

🍅 Polenta fingers with tomato dip

Soft polenta fingers baked until lightly golden, served with a simple tomato and basil dip. A gluten free Italian inspired snack.

From 9 monthsPrep 10 minCook 20 minFreezes wellContains: Milk

Makes about 12 fingers

Ingredients

Method

  1. Bring the water to the boil and whisk in the polenta. Stir for 5 minutes until thick.
  2. Stir in the parmesan.
  3. Spread into a lined tin about 2cm thick and leave to set for 30 minutes.
  4. Cut into fingers, brush with oil and bake at 200C (180C fan) for 15 minutes.
  5. Meanwhile, simmer the tomatoes and basil for 10 minutes and blend.
  6. Serve the fingers with the dip.

Serving it to your baby

From 9 months, serve the fingers whole for gripping. Make sure they are soft enough to squash.

For the rest of the family

Season adults' with salt and serve with extra parmesan.

Storing and reheating

Keep in the fridge for up to 2 days or freeze for up to 2 months.

How to introduce milk

Weaning with OBubba

Plan meals and log what your baby loved.

OBubba keeps a record of every food your baby has tried and spots the allergens for you, so you always know what is next. Free to download.

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Questions parents ask

Is parmesan OK for babies?

Parmesan is quite salty, so use only a small amount.

Can I make polenta ahead?

Yes, keep it set in the fridge and bake when needed.

OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).